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Rasgulla Recipe

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“Spongy Syrupy Rasgullas are heaven. You can make them easily at home with ingredients which you already have on hand. Perfect dessert to brighten up your diwali or any festive occasions”

TABLE OF CONTENTS

Bengali Rasgulla Recipe

Rasgulla one of the famous sweet and many of us favorite sweet in the world. It is a sweet which is made with chena and shaped into balls and then these balls are boiled in sugar syrup, so the syrup just goes into the balls and make it super spongy and juicy.

Super simple Rasgullas can be made in few steps.

To be frank, i am not a big fan of rasgullas. like them in rasmalai. I already have a recipe for rasgullas in my blog, that is made in pressure cooker. I wanted to share a new post with new pictures. So I decided to make a post on rasgulla made in pot. When I made this i was totally surprised that it looked amazing and tasted so yummy.

Making Rasgulla is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna right, i have posted step wise picture for how to make chenna. Soft chenna results in a soft and spongy rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongy rasgullas each time.

CHECK OUT MY RASMALAI RECIPE

1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.

2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don’t over cook the chenna. Else it will get hard and rubbery.

3)Wash the chenna made in cold water to remove the sourness.

4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.

5) Roll the balls till no cracks are found.

6)Get the sugar syrup perfect for cooking.  I use 2 cups sugar and 5 cups water.

7)Use larger pan to cook the rasgullas. It expands a lot.

8)You can add any flavour to the syrup like cardamom, saffron, kesar.

9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.

Don’t worry if your rasgullas are not perfect, you can always use them to make rasmalai.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Give this a try and let me know how it turned out for you.

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Rasgulla Recipe | How to Make Bengali Rasgulla Recipe

Aarthi

Spongy Rasgulla can be made at home very easily. This rasgullas are not only delicious but are super simple to make with few tricks.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dessert

Cuisine Indian

Servings 15 pieces

Calories 170 kcal

Aarthi

Ingredients  

Instructions 

Video

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Notes

1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don’t over cook the chenna. Else it will get hard and rubbery.
3)Wash the chenna made in cold water to remove the sourness.
4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.
5) Roll the balls till no cracks are found.
6)Get the sugar syrup perfect for cooking.  I use 2 cups sugar and 5 cups water.
7)Use larger pan to cook the rasgullas. It expands a lot.
8)You can add any flavour to the syrup like cardamom, saffron, kesar.
9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.

Nutrition Facts

Rasgulla Recipe | How to Make Bengali Rasgulla Recipe

Amount Per Serving (1 g)

Calories 170

* Percent Daily Values are based on a 2000 calorie diet.

Rasgulla Step by Step

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Take milk in a pot
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Put it on high heat and keep stirring
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Squeeze juice from 1 lemon, you need 1.5 tblspn
of lemon juice
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Line sieve with muslin cloth and place it over a bowl
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Now the milk must have started foamy
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Now it has boiled
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Take it off the heat and leave it for a 1 mins
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Add in the lemon juice
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Mix gently and you will see the milk has started curdling
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Now it is completely curdled, you can see a light greenish
kind of water has separated, this is the correct stage
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pour the entire thing on to the sieve
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This is the whey water, so healthy..You can use them
to knead chapati dough, add it to rasam, soup..
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Now take a bowl of cold water, drop the curdled chenna
into the water and wash it well
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You can run it under cold tap water too.. I washed it
like this for 3 changes of water
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Now hung it over a tap for 30 mins, i squeezed
it with my hands occasionally to make things faster
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This is the soft chenna which you get after
the draining process
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Take chenna in a bowl
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Knead it with your hands gently
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Just knead and knuckle
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Till you get a kind of soft dough
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Just like this
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Take a small portion
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Roll between your palms
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Now you got a smooth ball, roll gently
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All balls rolled
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Now take sugar in a big pot, it should be big enough to hold the rasgullas because those tiny balls will expand three times in volume
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Add in water
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Mix well till the sugar is melted
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Put the pot on heat
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Bring it to a rolling boil
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add the rasgulla balls slowly
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cover it and let it cook
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Once it is cooked, and the rasgulla has increased in volume..take it off the heat and let it sit for 15 mins
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Now take a peak at the softest and spongy rasgulla and pat on your back
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You have to chill it before serving


Source: Yummy Tummy

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